May 21, 2014 - Blogs
USDA is allowing schools to use enriched pasta in lieu of the whole-grain rich varieties required to meet the new school meal standards after schools complained the whole-grain varieties did not “hold up."
According to USDA, schools said the whole grain-rich products currently on the market did not “hold together" when produced in large quantities for school cafeterias. Therefore, schools can serve traditional enriched pasts in lieu of the whole grain varieties for up to two years, until industry develops a “healthy pasta that works for schools."
The announcement was made by Kevin Concannon, Agriculture Under Secretary for Food, Nutrition and Consumer Services.
"Schools raised legitimate concerns that acceptable whole-grain rich pasta products were not available. We worked to find a solution which will allow more time for industry to develop products that will work for schools," said Concannon.
USDA set new school meal standards with the 2010 Healthy Hunger-Free Kids Act, which required schools to come up with wellness plans and provide meals with more fruits, vegetables and whole grains, while limiting the amount of sodium, fat and calories.
To comply with the new standards, beginning next school year all grains and breads in school meal programs must be "whole grain-rich," meaning that they contain at least 50 percent whole grain meal and/or flour. These requirements also reflect the 2010 Dietary Guidelines for Americans, which recommended making whole grains at least half of all grains consumed.
Many types of pasta meet the whole grain-rich criteria. However, during the current school year, USDA heard feedback from some schools suggesting that certain whole grain-rich pastas raised a challenge for school menus. Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations. USDA said additional consultations with both schools and pasta industry experts confirmed this challenge.
Whole grain-rich pastas made from blends of whole grain and enriched flours maintain better consistency, but these products are still emerging in the marketplace, and may need additional time to develop a range of acceptable whole grain-rich pastas.
Formulating healthy food and beverage product for kids can be a challenge, and is one industry has been addressing. Food Product Design’s Digital Issue, “Healthy Snacks for Kids," discussed some of the challenges food product designers are facing when crafting product that not only provide the nutrition kids need, but also the taste they want. Ingredients like bean flours and fruit- and vegetable-based ingredients can provide nutrition and function in a variety of snacks and other food products.
USDA is allowing schools to use enriched pasta in lieu of the whole-grain rich varieties required to meet the new school meal standards after schools complained the whole-grain varieties did not “hold up."
According to USDA, schools said the whole grain-rich products currently on the market did not “hold together" when produced in large quantities for school cafeterias. Therefore, schools can serve traditional enriched pasts in lieu of the whole grain varieties for up to two years, until industry develops a “healthy pasta that works for schools."
The announcement was made by Kevin Concannon, Agriculture Under Secretary for Food, Nutrition and Consumer Services.
"Schools raised legitimate concerns that acceptable whole-grain rich pasta products were not available. We worked to find a solution which will allow more time for industry to develop products that will work for schools," said Concannon.
USDA set new school meal standards with the 2010 Healthy Hunger-Free Kids Act, which required schools to come up with wellness plans and provide meals with more fruits, vegetables and whole grains, while limiting the amount of sodium, fat and calories.
To comply with the new standards, beginning next school year all grains and breads in school meal programs must be "whole grain-rich," meaning that they contain at least 50 percent whole grain meal and/or flour. These requirements also reflect the 2010 Dietary Guidelines for Americans, which recommended making whole grains at least half of all grains consumed.
Many types of pasta meet the whole grain-rich criteria. However, during the current school year, USDA heard feedback from some schools suggesting that certain whole grain-rich pastas raised a challenge for school menus. Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations. USDA said additional consultations with both schools and pasta industry experts confirmed this challenge.
Whole grain-rich pastas made from blends of whole grain and enriched flours maintain better consistency, but these products are still emerging in the marketplace, and may need additional time to develop a range of acceptable whole grain-rich pastas.
Formulating healthy food and beverage product for kids can be a challenge, and is one industry has been addressing. Food Product Design’s Digital Issue, “Healthy Snacks for Kids," discussed some of the challenges food product designers are facing when crafting product that not only provide the nutrition kids need, but also the taste they want. Ingredients like bean flours and fruit- and vegetable-based ingredients can provide nutrition and function in a variety of snacks and other food products.
Sources:
- U.S. Department of Agriculture: USDA Announces School Meal Flexibility for Upcoming School Year
No comments:
Post a Comment